Feta, tofu and white Lisbon onion omelette


Enjoy these spring onions

Even the seeds in their flower heads add quite a zesty onion zap!

It was a cool late spring this season! The Western Producer (a farming newspaper) claims that we have moved into a new 30-year cycle that involves the “Pacific Oscillation”. Cool and wet springs for the next 30 years. Sigh.

I said to my husband Terry – “It’s getting late. We’ve got to get onto the garden.” So we got ‘Old Yeller’, the garden tractor, fired up and started to till the farm garden. Just before the blades got to the onion patch, I arrived on the scene – and just in the nick of time! “No!” I cried over the din of the tractor, “Don’t till this row! The onions are up!”

The white Lisbon winter onions we left in the garden for the winter are alive and growing!

See you on the farm! Your farmer, Tam

Spring Lisbon onions image from a summer veggie board on Pinterest.

Spring onion omelette recipe

To make an omelette for 3-4 people, you will need:

  • 5 large eggs
  • 60 g of feta
  • 120 g firm tofu
  • 1 spring onion, washed and sliced
  • olive oil
  • salt and pepper

Mix the eggs in a bowl, then add salt and pepper to taste, and prepare all the ingredients, cutting the tofu and feta into cubes, rinse the onion.

Caramelize the onions (cook gently in the olive oil) until soft and brown.

Then to make the omelet, brush some olive oil on a pan. Pour the eggs mix in the pan and cook until some start to solidify, mixing slowly to allow some of the runny egg mix on top to be in contact with the pan. Stop when just a small quantity of runny egg mix is left on top.

Arrange the feta, tofu and onions on top of the omelette, cook for 30 seconds and carefully fold the omelet in the pan. Serve immediately, this is excellent for breakfast or dinner!

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